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If you follow me on Instagram (@julie.grubbs if you don’t and would like to), you may have seen my rave review of this rice a few weeks ago. I found the original recipe via Host the Toast and good crap is this dish amazing. Rice cooked in coconut milk! I’m ashamed that this was a new thing for me – It’s actually life-changing.

I made one change from the original recipe and sautéed the veggies in a little bit of coconut oil instead serving them raw. Do whatever suits your fancy, because either way, you’re going to love it.

I found it helpful to chop my veggies the night before so I could toss them in a pan as soon as I got home from work and save 15 minutes or so, which is essential these days. While the veggies were sautéing and the rice was ricing, I whipped up the peanut sauce, which honest to goodness tastes yummy enough to drink by itself. Host the Toast recommends microwaving the peanut butter and honey together to soften them a bit, but since we do not have a microwave, I used my immersion blender to blitz everything into a perfect, saucy consistency.

Veggies + Cashews

Add Rice

Add Sauce

Devour!

Once the veggies and rice are finished cooking, combine veggies with cashews and cilantro in a large bowl. Add the rice, combine again, and then add the peanut sauce and combine once more. It’s really that easy… and tastes amazing!

Thai Cashew Coconut Rice {Modified from Host the Toast}

For the Coconut Rice:

1½ cups dry jasmine rice

1 (15 oz) can unsweetened coconut milk

1 clove garlic, minced

1 teaspoon salt

1 cup water

For the Veggies:

1 tbsp coconut oil (olive oil works well, too)

2 red bell peppers, finely chopped

1/2 Savoy cabbage, shredded

1½ cups shredded carrots

1 small sweet onion, finely diced

1/2 cup cilantro, chopped

¾ cup green onions, thinly sliced

1 cup cashews, finely chopped

For the Ginger Peanut Sauce:

⅓ cup peanut butter

2 tablespoons honey

3 teaspoons freshly grated ginger

2 tablespoons rice vinegar

2 teaspoon sesame oil

Water to thin

Directions:

In a medium-sized pot, mix together the rice, coconut milk, garlic, salt, and water. Cover and bring to a boil.

Once the pot reaches a rolling boil, reduce heat to low and let simmer for 30 minutes.